Properties Of Milk Permeate Synbiotic Beverages Enriched With Carrot Juice And Barley And Oat Flour

Document Type : Original Article


1 1Department of Food and Dairy Technology , faculty of technology and development, Zagazig University

2 Department of Food Science, Faculty of Agriculture, Zagazig University, 44511 Zagazig, Egypt.


This research was conducted to producing new healthy beverages from permeate as a dairy byproduct. Milk permeate was fermented with Streptococcus thermophilus, Lactobacillus acidophilus and Bifidobacterium BB-12 along with carrot juice, white flour of oat and barley to compare the suitability of these substrates for the production of a novel synbiotic beverages. Physicochemical, bacteriological, rheological, sensory properties and functional components (antioxidants and total phenolics) were investigated during storage period at 4°C for 15 days. A viable cell count throughout the product shelf-life was above the minimum count required in a probiotic product (more than log 6 CFU/g). The highest cell count was observed in treatments fortified with carrot juice and oat flour (68% milk permeate + 2% oat flour + 30 carrot juice). The Supplementations of milk permeate with carrot juice, oat and barley flour improved the flavour, texture and overall acceptability of milk permeate synbiotic beverages. The overall results cleared that, it is possible to produce high-quality fermented milk permeate with good flavour, body, texture and appearance by adding carrot juice and oat flour (66% milk permeate + 4% oat flour + 30% carrot juice).